Melt margarine in an ovenproof casserole; add turkey, onions, carrots, garlic, and shallots. Brown lightly.Remove veggies, and brown the chicken in the remaining juices.Remove the chicken, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.

Remove chicken from pan. Lightly sauté mushrooms. Remove. Whisk in flour until sauce is thickened and bubbly.Combine all ingredients and simmer for 10 more minutes.Keep warm in low oven.

Preheat oven to 350 degrees. Butter a 9-by-13-casserole dish and set aside.In a large pot of boiling water, cook pasta until tender, 7-8 minutes.Drain pasta in a colander; return to pot while still hot. Add cut-up pieces of butter.Slowly sprinkle the cheeses (reserving 2 tablespoons of the Parmesan) and salt onto the hot pasta, turning noodles with a wooden spoon to spread cheese evenly. Stir gently so as not to break up noodles. Set aside.

Pour heavy cream into a microwave-safe measuring cup or bowl and microwave until warm, about 30 seconds. Add egg and milk to cream and whisk with a fork.Stir the cream mixture into the pasta. Pour the mixture into the baking dish. Spread evenly and sprinkle the top with the remaining 2 tablespoons of Parmesan. Bake until cooked through and cheese is lightly browned on top, about 20 minutes. Serve warm.

Laura Bush's Cowboy Cookies

Chewy, Texas-sized oatmeal cookies stuffed with nuts and chocolate chips, enhanced with a hint of cinnamon. Adapted from Good Morning America

Million Dollar Fudge by Mamie Eisenhower

In a large bowl combine:12 ounces semi-sweet chocolate and 12 ounces German sweet chocolate1 pint marshmallow cream 2 cups chopped nutsPour boiling syrup over ingredients in bowl: beat until chocolate is all melted and pour into a 9x13 parchment lined pan. Let stand at room temperature a few hours before cutting. Store in tin box.

Thomas Jefferson

President Thomas Jefferson enjoyed both gourmet foods and gardening!Visit Monticello.org, to find various recipes from the Jefferson Presidency, including the Jefferson family’s homemade ice cream.

Chicken Country Captain

A favorite of President Franklin Delano Roosevelt

The favorite entree of President Franklin Roosevelt, introduced to him by his cook at his vacation home in Warm Springs, Georgia.This dish is known throughout Georgia and much of the southern United States, and dates to the early 1800s.

Dredge chicken in flour seasoned with salt and pepper. Shake off excess. Heat oil in a heavy skillet large enough to hold chicken in one layer, or cook in batches. Brown chicken on all sides; remove from pan.

To the skillet, add onion, garlic, peppers, mushrooms, raisins, curry powder, and thyme, stirring until vegetables are wilted. Add tomatoes and salt and pepper to taste. Bring to a boil, stirring, and add chicken pieces, skin side up. Cover and cook until chicken is cooked thoroughly, about 30 minutes. Serve with cooked rice, toasted almonds, and chutney on the side.

Abraham Lincoln’s PECAN PIE

Cream the butter and sugar. Stir in the dark corn syrup and the lightly beaten eggs. Add the pecans and the vanilla. Blend together well and pour into pie shell. Bake at 400 degrees 45-50 minutes or until knife inserted in filling comes out clean.

As the saying goes, "As American as apple pie." The pie has evolved over the centuries. We can thank the English for introducing the pie to America. The first colonial settlers to our shores brought savory, meat based, Cottage and Shepherd's pies. Because of their crusty tops, pies acted as a means to preserve food, and were often used to keep the filling fresh during the winter months. From the native American Indian, the settlers learned about the many healthy fruits and berries and incorporated them into sweet pies. And no, at the first Thanksgiving celebration in 1621, the Pilgrims did not eat pumpkin, apple or pecan pie.

Pie recipes have changed over the years to reflect every culture it has touched. They are filled with every imaginable ingredient and combination. They are the "stars" of county fairs, picnics, holiday dessert tables and cookbooks. They have earned the title " the most traditional American dessert". The smell of a pie baking fills the home with wonderful aromas and says, "Come on in and let's eat pie!"

Ready to make your own pie? Well, learn from the best and we suggest The Pie and Pastry Biblecookbook, by award winning author Rose Levy Beranbaum. This is a comprehensive book detailing everything you wanted to know about making pies - from the crusts to the fillings. A great pie begins with a great crust and Beranbaum has devoted the first 72 pages of the book to crusts – recipes, tips and pointers on attaining a flaky crust, how to roll and shape the crust, preparing the pie pan, trimming the crust, and more. From the Pie and Pastry Bible cookbook, we have included excerpts on Pie Pointers and Pie Advice.

Now, you are ready to make a pie! We have suggested a cookbook that is the Bible of pie making and below are several of our favorite pie recipes – perfect for your Thanksgiving table!

Enjoy the following pie recipes and "Let Them Eat Pie!"...and lots of it.

Pie Facts and Trivia* • A survey by the American Pie Council found that apple pie is the favorite flavor among one out of four Americans, followed by pumpkin, chocolate, lemon meringue, and cherry. • The average American eats six slices of pie per year. • An overwhelming 76 percent of Americans prefer homemade pie over pie from a bakery or pastry shop, restaurant, diner, or supermarket. • Before pie was America's favorite dessert, fruit pies were commonly eaten as part of breakfast in the 19th century. • The term "upper crust" refers to early America when the economy was difficult and supplies were hard to come by. Only affluent households could afford ingredients for both the upper and lower crusts of a pie; thus, the term "upper crust" was born. • Shoo-fly pie is a wet-bottom molasses pie that was originally used to sit on windowsills to attract flies away from the kitchen. • Approx. $700 million in pies (approx. 186 million units) are sold in grocery stores every year. This does not include restaurants, food service or price clubs, only grocery stores. If you lined up the number of pies sold at U.S. grocery stores in one year, they would circle the globe and then some.

As 5774 approaches, we pray for a good and sweet year. Honey has been part of the Jewish tradition for thousands of years, as exemplified by the age-old custom of using a taste of honey to encourage and reward young children in their Torah learning. And now honey has gotten even sweeter! With Rosh Hashanah approaching, it's time to think honey; actually it's always time to think honey -- on yogurt, in tea, on poultry, in cereal, fruit and of course in challah—our favorite.

The Savannah Bee Company has redefined honey and educated the consumer as to the many ways to use and enjoy this golden nectar. Just as there are numerous sources and types of wine, coffee, scotch and chocolate, raw honey too is sourced globally and is available in single varieties and blends – each with different characteristics, taste variations, suggested uses and flavors.

Some of the classic favorites and newest honeys as described by the honey mavens, our friends at The Savannah Bee Company:

Tupelo is the "gold standard" by which all other honeys are measured. Harvested over two or three weeks in the early spring, Tupelo nectar is one of the rarest and most valuable liquid resources in the world. . . a thick, slow-moving river of liquid sunshine. Pour it into strong black tea, on to buttery toast, or over a piece of aged cheddar. An award winner!

Acacia is known as "moonflower honey" and is produced in the Southern Italian Alps. This delicate organic honey has a clean, light vanilla taste. It tastes delicious in coffee or tea or served drizzled over toast or over Parmigiana- Reggiano. Elegant!

Winter White comes from the wildflowers of Lapland, Finland, near the North Pole. This exquisite honey has a creamy color and a smooth texture. Its pure, clean taste, with just a hint of fruit, is the ideal compliment to hot cocoa or warm scones.

Sourwood, an award-winning honey with hints of maple and spice, is made in small batches high in the southern Appalachians.

Raspberry is from the largest raspberry orchard in the U.S and is the purest raspberry honey on the market. This honey naturally crystallizes immediately after extracting it from the combs, making it the ideal dipping consistency. Spread on warm toast, biscuits, or scones.

Black Sage, a pale, cool, greenish-yellow honey rarely crystallizes, is extremely rare, and a treat on the palate. It is very different from any other American honey. The flavors are distinctive, with notes of apple, berry, and vanilla. Many prize this as a favorite with strong black tea.

Palmetto Honey. The Sabal Palmetto was adopted as the South Carolina state tree in 1939. In tribute to the Sabal Palmetto and the state of South Carolina comes Palmetto Honey! This rich golden honey is sweet and smooth with subtle smoky notes. Palmetto Honey is the perfect sweetener for the South's signature drink, Sweet Tea, or another southern favorite- a spoonful atop a piping hot buttermilk biscuit!

Wildflower Honey (Tupelo's little sister) is collected from White Holly, Gallberry, a little Saw Tooth Palmetto, or maybe Tulip Poplar. The flavor depends on the remote Georgia wildflower blossoms and the whimsy of the bees. This bright golden honey is rich and luscious; it's a perfect partner to a peanut butter and banana sandwich or a steamy latte.

Savannah Honey is renowned for stunning variety of incredible flowering plants. This honey is bottled this honey from local floral sources. The honeybees visit 1.5 million flowers to gather the nectar to make this one jar of honey! Although each jar of Savannah Honey will have its own subtle and complex flavors, each jar represents the beautiful and complex city of Savannah.

Charleston Honey is sweet and local honey from the Charleston South Carolina Low Country. The unique and delicious characteristics of this mellow wildflower honey will change with the changing seasons.

Honeys from Savannah Bee Company are KSA kosher certified.

Visit Savannah Bee Company, for recipes, more information, or to order. Gift yourself or your Yom Tov host with honeys and honey gift boxes. Order online and purchase at many Whole Foods Markets.

And yes, Y'all, another reason we think Savannah Bee Company is sweet, is that they are from our home state of Georgia! Their advice for KosherEye readers: BEE Kosher!

Watch Ted Dennard, founder of Savannah Bee, open a hive and explain about bees in their home:

We are longtime fans of Israel's Recanati Winery, which offers very fine, highly rated reserve selections as well as several satisfying simpler table wines. The Recanati Winery was founded in 2000 by a group of wine lovers led by Lenny Recanati. Their goal was to create a new winery for the production of quality Israeli wines at reasonable consumer prices.

Two of our favorites are Yasmin white and Yasmin red; both appealing selections to keep on hand because they are terrific table wines at value prices. Added to our suggestions are several mid−priced exceptional wines as well as a few in the luxury category. What better time for a wine splurge than at the Seder table? Whichever of these kosher for Passover wines you choose, we hope that you sip your four glasses surrounded by family and friends.

Recanati Yasmin White 2012Yasmin White is a stylish light blend of Sauvignon Blanc, Emerald Riesling and French Colombard grapes harvested in the winery's vineyards in Binyamin and the Jezreel Valley. Lovely as an aperitif or with chicken, fish and vegetarian dishes. Best served well chilled. $11.00

Recanati Yasmin Red 2012Yasmin Red is a blend of Cabernet Sauvignon, Merlot and Shiraz grapes grown in the winery's vineyards in the Galilee and the Ella Valley. This light-bodied wine has rich fruity flavors and can be enjoyed young. Yasmin Red is a wonderful accompaniment to a wide variety of dishes including meat and poultry. $11.00

Sauvignon Blanc 2011This crispy, fruity Sauvignon is made from grapes grown in a single vineyard in the Upper Galilee This white wine's aroma is one of grapefruit and tropical fruits with shades of passion fruit and green apple. Especially lovely with appetizers, poultry and fish. $15.00

Petite Sirah- Zinfandel Reserve 2011A blend of Petite Sirah with some Zinfandel grapes, this wine is deep purple in color with aromas of forest berries, chocolate and walnuts. The Petite Sirah grapes come from the Lower Galilee while the Zinfandel grapes are grown in the Upper Galilee. The result is a combination of the best of both regions – one hot and one much cooler. Excellent accompaniment to meat, stews and tagine style dishes, and even with pungent cheeses and even with bitter chocolate. $26.00

Recanati Cabernet Sauvignon Reserve (2009)This is a rich, hearty selection, aged for 17 months in oak barrels. Drink now or let age for up to a decade! A smooth and elegant Cabernet Sauvignon with aroma of red fruit and black forest berries, chocolate and black plums and spiced with a hint of Mediterranean herbs. This full-bodied red wine is perfect with meats, stews and poultry. $26.00

Wild Carignan Reserve 2011This red wine is a unique selection - rich and full-bodied, with flavors of blackberries mingled with Mediterranean herbs. The wine is minimally filtered, and results in true, natural wine from Israel. It is suggested to complement meat and hearty dishes. Serve slightly cooler than room temperature. $50.00

Recanati Special Reserve White 2010This white varietal blend is produced in very small quantities in the Upper Galilee. Recanati Winery's premium white wine label, Special Reserve, is the winery's flagship wine and the best white wine produced from each vintage, and is produced only in unique quality years. This wine is made from a blend of Chardonnay, Sauvignon Blanc and Viognier grapes from the Upper Galilee. Best served well chilled with fish or poultry, and Italian dishes. $53.00

At Kosherfest 2012 we found a wonderful selection of oils and vinegars by De La Rosa Real Foods. What a treat − their products are from Italy and are OU certified kosher and kosher for Passover. Founded 28 years ago by Rabbi Asher Devere Girshberg, the company focused predominantly on Extra Virgin Olive Oil, Grape Seed Oil, and Balsamic Vinegar. Two years ago they saw the need and opportunity to expand their product line and in January 2013 introduced several new organic products. From Yehudith Girshberg, " The objective of the company is to enhance and promote principles of environmental responsibilities... We want to help to educate people to eat healthier products. Our goal is to make AFFORDABLE Organic Products - or at least natural products - available to the marketplace, including the neglected kosher marketplace."

The Oils: Olive oil is a fat obtained from the olive, the fruit of the olive tree (fruit of Olea europaea; family Oleaceae), which is native to the Mediterranean basin countries. Olive oil is considered by many to be one of the healthy oils. Italy is the second largest country in both production and consumption of olive oil. The De La Rosa Oils are imported from Italy and have no GMO or additives are added.

De La Rosa 100% Extra Virgin Olive Oil and Organic 100% Extra Virgin Olive Oil: Obtained from the first cold pressing of the olives, which are individually handpicked and harvested at their earliest and peak stage of ripeness to provide a special fruity and full bodied flavor. Made from a specially selected blend of Italian and other Mediterranean Olives – Italian Ogliarola, Greek Korenikeiki and Spanish Arbequina Olives. In Italian, the description for this olive oil is Fruttato, which means fruity. Both of the olive oils enjoy the same characters with the exception that one is organic– from organic olive estates and is USDA Certified Organic .

De La Rosa Grape Seed Oil: Originally put into capsules in Europe as a natural cure to reduce cholesterol, 28 years ago De La Rosa was the first to introduce Grape Seed Oil as a culinary gourmet specialty oil. Grape Seed Oil offers many significant advantages over other oils. It is known to be the lightest of all oils and is ideal for baking, cooking and frying and has been a favorite of European chefs for hundreds of years − it tolerates high heat up to 485 degrees Fahrenheit without losing nutritional value, burning or smoking. It is also ideal for favorite salad dressing recipes or your favorite pastry. The expeller pressed Grape Seed Oil is extremely rich in linoleic acid and an excellent source of Vitamin E and essential fatty acids.

The Vinegars:All of the De La Rosa vinegars are produced exclusively from handpicked ,organically grown grapes, from estate vineyards that are untouched by chemicals or sprays. They are slow aged for several years in organically approved wooden barrels and are produced from 100% Italian wines. They have low acidity, are GMO free, and OU certified kosher and kosher for Passover and are a product of Italy.

De La Rosa Organic Balsamic of Modena – Aceto Balsamico di Modene P.G.I: Produced in Modena, Italy and imported, this fruity and sweet flavored vinegar is enhanced by the long aging process − aged and stored in oak and chestnut wooded casks until it reaches its peak flavor. Italy is very particular about producers labeling vinegar as being from Modena, and De La Rosa has special government approval to put these words on their label − PGI, protected by the Government. Balsamic Vinegar is ideal for dips and salads or to give that special “something” to the finest prepared dishes.

From Ina Garten, this fresh, delicious, and healthful recipe for Strawberries with Balsamic Vinegar. Fresh, plump strawberries are macerated for about 30 minutes in mixture of balsamic vinegar, a little sugar, and black pepper.

De La Rosa Organic Italian White Wine Vinegar– Aceto di Vino Blanco: Aged in special chestnut wood barrels − for a one−of−a−kind special taste of complex chestnut woody flavor − and aged like fine wine. The grapes go from the vine to the wine to the wine vinegar uninterrupted – under strict control by De La Rosa experts. Commonly used in Central Europe and the Mediterranean countries.

Uses: It is used in French Hollandaise and Béarnaise Sauces (recipe) and gives spicy marinades like teriyaki and salsas an unexpected zing. White wine vinegar is low in sodium. The tart, tangy flavor of white wine vinegar reduces the need for salt in recipes. Try it as a seasoning for vegetables such as cauliflower, green beans, broccoli and cabbage. A dash of white wine vinegar on steak and fish is a satisfying flavor booster.

De La Rosa Organic Italian Red Wine Vinegar – Aceto di Vino Rosso: Aged in special oak wood barrels − for a one−of−a−kind special taste of complex oak woody flavor − and aged like fine wine. The grapes go from the vine to the wine to the wine vinegar uninterrupted - under strict control by De La Rosa experts . Commonly used in Central Europe and the Mediterranean countries.

Uses: In addition to its popular use in salad dressings, replace fatty and cholesterol-rich sauces, condiments and marinades with red wine vinegar. It has a sharp flavor and use it to replace the need for salt in many dishes. Good for marinating fish or meat.

By Guest Columnist Eileen Goltz

For those for whom purchasing wine makes them feel like the simple son, the uncomplicated explanation for the difference in wines is:

▪ Red wines are made from black (red) grapes fermented with the skin in the mix. The red skin is what gives the red color to the red wine.

▪ White wines are made from either black (red) or white (green) grapes, fermented without the skin in the mix.

▪ Sparkling wines (which can be made with either white or red grapes) like Asti and Champagne contain carbon dioxide that add the bubbles that we all expect in a sparkling wine. The preferences as to which you will prefer takes time and tasting. Lots and lots of tastings.

A few weeks ago I was able to spend some time with Ernie Weir and his staff, touring and tasting at his Napa Valley, CA winery, Hagafen Cellars. Let me be perfectly clear − this talented vintner doesn’t just make great kosher wines; he makes great, award−winning wines that are kosher. In fact, Hagafen wines are so exceptional, they received numerous awards and terrific reviews from wine critics in papers like The Wall Street Journal and The New York Times as well as being selected, on numerous occasions, to be served at the White House.

There are dozens of distinctive wines created at the Hagafen winery and they are sold under three different and distinct labels. They are Hagafen,Prix, and Don Ernesto. I can say, without hesitation or reservation, that every single wine I tasted was wonderful. In the end, after 3 hours of tasting and touring I had to pare my favorites down from 7 to 4 but the 4 wines I’m going to be serving at the Seder (yes I ordered them on the spot) are going to be served at many a meal AFTER Pesach too.

The wines I’m recommending all have a price point range from $24.00 to $36.00 a bottle and are available online at a variety of websites; but for the best selection and immediate shipping, I suggest you order directly from Hagafen at Hagafen.com. Their website is very easy to navigate and in the event you have questions or need further information you can call them at 707.252.0781 and an incredibly knowledgeable staff is ready to spend as much time as you need to get just the right wine for your Seder, Shabbos, special event, or drinking pleasure.

My 4 wines choices for this year’s Seders are (with food parings suggestions for after Pesach):

2009 Hagafen Cabernet Franc (red)I tasted cherries in this smooth and mellow red with a hint of a currant at the end. This wine is terrific now and I’m convinced that it will be even better in a year or so. Serving this wine with a grilled steak (with a salad and baked potato) or ribs would make a good meal great. Suggested Price: $36.00

2009 Hagafen Estate Bottled Napa Valley Syrah (red)This rich and deep flavored wine has a cherry overtone with a subtle chocolate layer that makes this complex flavored wine excellent for just about any part of the meal. Great with appetizers as well as a hearty vegetable soup, chicken, beef and lamb. Made from organically grown grapes. Suggested Price: $32.00

2011 Hagafen Napa Valley White Riesling (white)Peaches and apricots with a hint of a Clementine’s sweetness are what impressed me most about this dry-ish wine. A good choice for those who struggle about what type of wine they want to serve with heavier chicken or vegetarian dish. Wonderful with cream or red sauce pasta. Suggested Price: $24.00

Bonus pick and my favorite:2006 Prix Reserve Napa Valley Merlot: Vichy VineyardThis was the most incredibly delicious (and not inexpensive @ $55.00 a bottle) wine I’ve tasted in years. It’s has a deep, smooth chocolaty taste with a hint of cherry. Smooth finish and will compliment any rich beef or lamb meal or as a great stand alone celebratory glass of wine.

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics for various newspapers, magazines and websites across the U.S., Canada, and South Africa as well as the OU Shabbat Shalom Website. She is the author of Perfectly Parve Cookbook(Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen's blog atCuisinebyEileen.com.

Sometimes a holiday recipe is treasured, kept close, and enjoyed year after year by family and friends. A recipe truly can become a cherished family jewel. Matzolah is actually one of these jewels. It was born as a family favorite, nurtured over a ten year period and finally brought to market for Passover 2013. It is a labor of love, created from an old Silverman family recipe, and it can be enjoyed as a cereal for breakfast; as a topping or mix-in for yogurt, ice cream or fruit; as a baking ingredient; or of course, as a take-along snack.

Created by Wayne and Laura Silverman and their daughter, Amber Lawson, Matzolah is now part of Foodman LLC , a specialty kosher food manufacturer, dedicated to providing innovative, contemporary foods to the kosher consumer.

Wayne Silverman, Foodman president, is a lifelong health focused foodie, educator and non-profit administrator. His Matzolah team includes some leaders of the food industry: Scott Gantwerker, former foods research & development executive for Quaker Oats, Pepperidge Farm and Pepsi-Cola, and Mike Schall, previously of Guiltless Gourmet and Manischewitz.

So what is Maple Nut Matzola? It is a sweet, wholesome mix of matzoh, Vermont maple syrup, coconut, granola, fruits and nuts, and was named the official best new Passover product in the Kosherfest 2012 show competition. KosherEye thinks that this honor is well-deserved since Matzolah is delicious, nutritious (sodium and cholesterol free, and a good source of fiber and vitamins) and all natural − a triple plus - especially for a Passover product. It is kosher certified Kof-KP.

Matzolah is currently being distributed to U.S. grocery stores by the Streit's® Matzo Company. And, an exclusive whole wheat and olive oil version will be available at many Whole Foods Markets nationwide.For more information visit Foodmannosh.com

There are several items that are always on our "hunting" list – two of which are olive oil and balsamic vinegar. When we saw this group at Kosherfest 2012, we were intrigued with the kalamata olive infused olive oil and the pomegranate balsamic vinegar. So we did what we always do...first we sniff and then we taste. The products passed the sniff and taste test.

Amoretti Inc., Oxnard, California, produces nearly 2,000 natural pastry, savory, and beverage products for both professional and home cooks. Founded in 1989 by CEO, Jack Barsoumian, this is a family run business: Jack's wife, Maral, is the Marketing President and his brother, Ara, is the Manufacturing President. As the visionary behind the company, Barsoumian brings his ideas to life by blending his solid scientific knowledge, understanding of flavor relationships, and his passion for the art of creation.

Premium Organic Extra Virgin Olive Oil is infused with the natural flavor and aroma of Kalamata Olives. This is a cold pressed, flavorful finishing oil, made from Tunisian extra−virgin olive oil that has the distinctive taste of the Kalamata olive without the sodium typically found when cooking with olives. Use it for dipping, drizzling, brushing and finishing bread, focaccia, pizza, pasta and salad. Enjoy the taste of olives without the salt. It’s certified organic and all natural with no preservatives or artificial additives. We can attest to the wonderful aroma and subtle taste of the Kalamata Olives.

Premium Pomegranate Balsamic Vinegar is enhanced with the rich flavor of aged Pomegranate; unlike most balsamic vinegars that are made from wine or grapes. A delicious sweet–tart flavor – drizzle over salads and fresh fruit. Glaze on meats, poultry and fish, or use as a dipping sauce with your favorite entrées. Again, we loved the aroma and subtle taste of the pomegranate − it is so good that we use it alone, drizzled on sliced tomatoes.

Aged Pomegranate Balsamic Vinaigrette is a blend of the Organic Extra Virgin Olive Oil infused with the natural flavor and aroma of Kalamata olives blended with aged Pomegranate Balsamic Vinegar. Wonderful to dress salads, vegetables, or to marinate meats, poultry and fish. As with the Olive Oil and Balsamic Vinegar, the subtle aroma of this blend attest to the ingredients.

“These products add a beautifully balanced taste and aroma to just about any dish,” said Maral Barsoumian, marketing president for Amoretti. “What sets this trio apart is its natural and rich taste of Kalamata olives and pomegranate – just a drizzle adds a rich, extraordinary taste and offers an even dispersion of flavor.” She recommends the following − very simple and very flavorful.

Mix Amoretti’s Organic Extra Virgin Olive Oil infused with the natural flavor and aroma of Kalamata Olives and the balsamic vinegar to create a dipping oil to serve with your favorite warm, fresh bread. Or use the Aged Pomegranate Balsamic Vinaigrette – it is already mixed.

Add a new twist to an old favorite and take fresh slices of mozzarella cheese with basil and tomatoes and drizzle with Organic Extra Virgin Olive Oil, infused with the natural flavor and aroma of Kalamata Olives, to add the rich taste of Kalamata olives to your Caprese Salad.

All three products are natural, sodium-free, gluten-free, vegan, preservative and GMO-free, and certified kosher by Igud Hakashrus of Los Angeles, Kehillah Kosher.

Yes, they are pricey but worth the cost. Treat yourself − you won't be sorry. The Amoretti products make a wonderful gift, either individually or as a trio. The trio is also available in a small sample gift size (1.7 ounces each) for $10.99 on Amazon.com.

Tofu, also known as bean curd, is an age–old staple in many Asian cuisines. It originated in ancient China. Historians believe that its popularity coincided with the spread of Buddhism, due to the Buddhist emphasis on a vegetarian diet. Tofu has a subtle flavor, and actually takes on the flavor of just about any sauce or marinade. It is low in calories, has substantial amounts of protein, and contains minimal fat.

Nasoya is our tofu brand of choice. We buy only organic tofu in various textures for various purposes. Recently we tried Nasoya’s Organic TofuPlus line – tofu with added vitamins including B2, B6, B12, D and Calcium. We like the idea of extra nutrition, especially when it tastes and looks the same as basic organic tofu. All Nasoya tofu products are certified OK kosher, parve.

Welcome to Tofu 101:

Enroll with us at Nasoya Tofu U to learn about this amazing, healthful food!

How is Tofu made? Tofu is made by curding soymilk, much in the same way cheese is made from dairy milk. Making tofu starts with grinding soybeans with water and heating. The soymilk is separated from the solids, stirred, and a natural firming agent known as a coagulant is added. Curds form, they are poured into a forming box and the liquid (whey) is pressed out. The pressing action forms the curd into a tofu block

What about the textures? Tofu is available in different textures, depending on the amounts of natural coagulants, which are used. The texture also varies depending on how much water is used for each type. Simple as that! Tofu U explains which texture of tofu works best for each use:

Stir–frying: Use Extra–Firm

Baked BBQ: Use Firm

Quick salad: Use Cubed

Creamy dip or soup: Use Soft

Blending a smoothie: Use Silken

How is Tofu cooked? There are many things you can do with tofu. Most people use it as a meat substitute but it can also be used to make sauces, soups, dips, smoothies, desserts & more. In the kosher home, or for those striving to maintain a vegan or vegetarian diet, Tofu is a perfect substitute ingredient.To learn how to use Tofu as a substitute for dairy or eggs check out the tofu conversion chart.

How and why is Tofu Pressed? Most tofu arrives packaged in a bed of water. It is best to remove excess moisture from Tofu, so it will cook more evenly and more flavorfully. Therefore pressing is recommended.

Three Tofu Pressing Methods: 1. Put the tofu between two or more paper towels and place on a plate. Top with heavy objects such as large cans of food, and let drain for 20-30 minutes.

2. TofuXpress The TofuXpress tofu press is designed to be the healthy cook's kitchen tool!. It presses water effectively from a standard size brick of commercially made tofu to change the texture so it can more easily absorb flavor. The TofuXpress also converts into a marinating dish, and can be used for pressing other vegetables such as sliced eggplant, thawed, chopped spinach, fresh tomatoes etc. and is also great in making cheese and Greek Yogurt. It is made in America and dishwasher safe.

Fellow Atlantan, Ben Aron invented this tofu press when he decided that there had to be a better method of removing moisture from tofu than towels and heavy cans. He often cooked with tofu, because as he says “it is a canvas” for flavor. Necessity is the mother of Invention – and so it was in this case. Aron invented the EZ Tofu Press, an easy-to-use tool that works with any size Tofu brick, small or large, to remove moisture. The EZ Tofu press is simple in design, and has an easily adjustable tension feature. It is top rack, dishwasher safe.

While living in Buenos Aires, Josh Hochschuler became a fan of the handmade helado he tasted in local ice cream shops. Helado is similar in consistency to artisanal Italian gelato. The culinary similarity is historically traced to the influx of Italian immigrants to Argentina in the early 20th century.

When he returned to the U.S., Hochschuler combined his passion for helado (Argentinian Ice cream) with an entrepreneurial spirit, and in 2003 opened a single store, Talenti Gelateria in Dallas, Texas. Talenti Gelato is now the best-selling gelato in the US, offering 19 flavors!

Following strict Argentinean-Italian helado guidelines, everything is regularly produced from scratch. Talenti products are made without shortcuts, using hormone-free pasteurized milk, pure cane sugar and no high fructose corn syrup. The company operates with a commitment to quality and artisanship, adhering to an "olde world" approach. The ingredients are sourced locally, regionally, and from around the world, using only the finest Belgian Chocolate, whole Tahitian vanilla beans from Papua New Guinea, select coconuts from the Philippines, Argentinian dulce de leche etc.

And more good news, many consider gelato a healthful alternative to premium ice cream because it has 30 percent less fat than most premium ice creams. All flavors except Caramel Cookie Crunch, are gluten-free. Talenti products are certified kosher dairy, OU-D.

Even the packaging is unique; we especially like the see through jars with their screw top lids, which in the founder's words "keeps freezer burn out and keeps freshness in". We love the idea that the jars can be reused. In fact there is a Facebook page and Pinterest board on Pint-Cycling, where Talenti gelato users share their creative re-purposing ideas for empty Talenti jars.

And now the toughest part of our job − the scoop on Talenti Gelato. What can we say – we licked the spoon – way too many of them: